This Fresh Fruit Pie is a guest recipe from the Leanne Campbell, author of the China Study Cookbook. It’s simplicity and fresh, seasonal ingredients make this an excellent summer treat.
You’re encouraged to use the ripest, yummiest fruit around and savor every bite!
Recipe by Leanne Campbell, Author of the China Study Cookbook
Makes 9-inch pie or 8 servings | Ready in 20 minutes | Stores 1 week in fridge
- 1 cup pitted dates
1½ cups walnuts (or pecans)
1 teaspoon vanilla extract
½ cup shredded coconut
½ teaspoon cinnamon
- Sliced fresh fruit (strawberries, blueberries, raspberries, peaches, bananas, grapes, pineapple, mangoes, pomegranates, kiwis, etc.)
- Blend all crust ingredients in a food processor at high speed until a paste forms.
- Press into a pie pan and chill until ready to add fruit.
- Arrange fruit on top of pie and serve.